Cut cabbage fine like for frying. Pack into clean jars. Don't pack too tightly. Add 1 teaspoon salt to quart cut cabbage. Run a knife down side can. Pour boiling water over cabbage until can is full. Add hot lids and seal.

P.S. Don't cut over a head cabbage at a time and not bruise the cabbage. It will ferment in a few days. Don't throw away thinking its spoiled.